Back when I was single and living on the coast (Vancouver) I used to follow the Greens Restaurant (in San Fransisco), even bought their cookbook “Field of Greens” by Annie Somerville. It’s a vegetarian cook book with fabulous recipes, tastes and flavours. I tried out a few back in the day and loved every one of them. I am ready to get back to some vegetarian cooking and happily still have the cook book for inspiration. This is one recipe I have made many times and adore.

After scanning your currents for stems, plump them in a bowl in the orange juice.

Mix together your dry ingredients. Cut the butter into small pieces and cut it into the dry mixture using a pastry blender. Do this until the mixture resembles coarse meal. Add in your currant/orange juice. Add your orange zest to the buttermilk, give it a quick stir. Add to dry ingredients and mix until moistened. Do not over mix. If you find batter slightly dry add another tbsp of buttermilk.

Put your dough on a lightly floured counter and form into a round, 1 inch high. Cut like a pizza into approximately 8 wedges. Place on parchment lined baking sheet ensuring they are about 1 inch apart. Stack another cookie sheet underneath to keep bottoms of scones from browning too quickly.

Whisk together egg & milk and brush onto the tops of the scones. Sprinkle with toasted pecans. Bake until lightly browned on top, 15-20 minutes.